In Edible Ethos, Chetanya Pandey ’27 dives into the wild world of eating with a pinch of humor, a dash of honesty and a whole lot of love for plants. From simple switches to kitchen wizardry, this column explores how making small, conscious food choices can help save the planet — and your taste buds. Think of this as your guide to eating better, feeling better and saving the world, all while keeping it casual (and delicious).

Look, I get it — whether you’re juggling classes, club meetings, a caffeine addiction or all three together, the last thing on your mind is whether your lunch is sustainably and ethically sourced and if your bacon was once a-pig-with-an-actual-life. Who has time to scrutinize food labels when you’re already running late and just need something — anything — to eat?

But here’s the thing: every bite we take is a vote for the kind of food system we want. And right now, the industrial food system is, well, kind of a dumpster fire. From worsening deforestation to promoting excessive water use, the way animal-based food is produced and consumed is one of the biggest contributors to climate change.

Here’s the deal: sustainable eating isn’t about suddenly becoming some chia-seed-eating, kombucha-brewing, barefoot-walking guru. It’s not about getting all holier-than-thou about your food choices. Instead, it’s about looking at your plate and going, “Hmm, what could I eat that won’t cause the Earth to explode?” 

You don’t need to go full-vegan and turn your dorm room into a fermented food lab to make a real impact. All it takes is a few tiny tweaks to your food game. Let’s roll.

1. Eat more plants (and maybe stop crying over steak)

Now, I’m not here to make you quit eating your beloved bacon-wrapped steak. But every time you swap out just one meaty meal a week for a plant-based option, you put a dent in global warming with your very own hands. Case in point: to make one pound of beef, it takes 1,800 gallons of water. Meanwhile, you can grow a whole pound of soybeans with just 257 gallons. That’s right. 257. Lean beans — like black beans, chickpeas and lentils — are packed with protein, fiber and a bunch of essential vitamins and minerals. They’ll fill you up without the sad, post-meal guilt spiral. Plus, consuming all that lower saturated fat? Your heart will send you a thank-you card.       

2. Waste less, save more and feel like a freaking food wizard

Every time you toss food into the trash, you’re essentially sending all the resources that went into producing it straight into the landfill — especially with meat and dairy. These foods are like the Kardashians of the food world: they require way too much attention, land, water and energy to produce. So, how do you fix this? Easy: Don’t buy what you won’t eat. Be that magical creature who can turn last night’s leftovers into tomorrow’s culinary masterpiece. Extra chicken? Put it in a stir-fry. Fish from last night’s dinner? Tacos. And those bones? They’re the secret ingredient to broths that will make you feel like the coolest, most sustainable chef on the planet. You’re not just saving the planet: You’re becoming a wizard in the kitchen.

3. Support local and seasonal foods (because grocery store tomatoes are a crime)

Here’s the real tea: when you buy local, seasonal food, you’re high-fiving local farmers, who are way cooler than the big corporate farms that mass-produce food like they’re on a factory assembly line. Plus, food just tastes better when it’s fresh and hasn’t traveled 1,500 miles to land on your plate. Ever had a tomato in January from the grocery store? It’s basically a sad, flavorless rock. But local, seasonal veggies like a crisp, neighborhood carrot? They taste like sunshine in your mouth, like you’ve just won a gold medal in the culinary Olympics. So go ahead, load up on that local kale, sweet potatoes or whatever’s in season, and feel like a plant-powered champion every time you munch down.

Small steps, big impact

Sustainable eating doesn’t require you to live in a green-smoothies-for-breakfast-lunch-dinner-24/7 lifestyle. It’s not about being perfect or getting a gold star for eating quinoa every day. It’s about making small, easy changes that stack up over time. Whether it’s swapping one meal a week for a plant-based option, reducing food waste or supporting local farmers, these choices are tiny, rebellious acts that fight against the global food system that’s currently trying to kill us all. 

So go ahead — make your next meal more sustainable. Your taste buds, the planet and your future self will thank you. And bonus? No environmental guilt on the side.